My brother made this for Thanksgiving and there was not a speck left in the dish. I highly
recommend adding this to your menu this year. It will become a family favorite!!
I first saw this recipe in the mid 90's....over 20 years ago, I think. It is still my very favorite stuffing recipe. It is Fabulous!
I have made this stuffing for the past 5 years and it is always is delicious and people that haven't tried it before ask me how I made it. My only change is I buy croutons from Boudin and use those.
Halved the recipe since I'm the only one that would eat this. Used vegetable broth and a regular can of artichoke hearts. I forgot to add the egg and it was still excellent! Yum!
Was the hit of Thanksgiving.
Everyone like it, and it was good. Not the best thing I've eaten but good, and the artichokes give it a difference that makes it unique and novel. So I guess you could call it "fun" dressing.
I used to have a theory that the stuffing you grew up with as a kid was "the best stuffing in the world"- you associate stuffing with Thanksgiving memories of childhood, family, friends, etc. That was until I made this recipe about 6 or 7 years ago. I loved my Mom's stuffing (old family recipe) but this is even better. I now have a 'new' old family recipe. It's fabulous!
This is the best stuffing in the entire universe!
I had only rave reviews on this recipe! I will be making this often. So delicious!
Holy Expletive! Outstanding does not describe how delicious this stuffing is. I've never ventured past the stove top box until i tried this and i'm so happy i took the time and extra work (which wasn't much work at all) I halved the recipe since it's just me and the boyfriend and the only thing i did was substitute thyme for rosemary since i didn't have any on hand. Planning to bring it to his parents Christmas dinner and show off! :)
Absolutely the best stuffing I have ever had. I used portobellas instead of white mushrooms... but it was so good! I bought the bread a week in advance and left in the fridge. I think that definitely helps to keep it from getting soggy. This was a huge hit with everyone for Thanksgiving. I will definitely be making it again, probably every year.
I've finally found a stuffing recipe I'd make again! It was fantastic - very moist and flavorful. Very similar to the traditional stuffing but much more healthy. I actually doubled the bread and it was fine. I did add a little extra broth (maybe 1/2 c) and cooked it in the crockpot instead of the oven. It was on low for about 2 1/2 hrs (check temp in middle of stuffing to be sure it is 150 degrees). It was a hit.
I've made this twice now for Thanksgiving and both times it turned out wonderfully. Very easy to make and probably the best stuffing I've ever had. I used a sourdough pugliese both times. Highly recommended!!
I first saw this recipe in Sunset Magazine 2 years ago and it's now a family tradition at Thanksgiving. I love each ingredient in this recipe on their own and together they are perfection!
Wanted to love this recipe based on the reviews, but my first attempt was very soggy. Second try turned out better, but will probably substitute some Riesling as suggested to cut some of the sourness of the bread and artichokes. Giving it one more try...
I love this stuffing! I did exchange one of the cups of chicken broth for 1 cup of Riesling (White Wine). Better this way!! Oh, and I leave out the celery cause my Mom is allergic. ):
Very easy to make. Found the artichokes gave it a good flavour boost. Covered it the whole time and the stuffing was very moist.
This stuffing is wonderful!!! Made it for the first time for Christmas Dinner. Family and friends loved it!!!! I will be making it every Thanksgiving and Christmas!
Fabulous! Give yourself plenty of time to cut the bread--I made a test batch and the artichoke heart marinade, even though drained off, buried all the rest. For the party I drained them and pressed more of the marinade out between paper towels--much better! The more subtle flavors of the parmesan cheese & sourdough then came through. You pick, they were both great! FYI I don't eat onions or use salt; substituted an extra cup of chopped celery for the onion, used unsalted broth and did not add the table salt. None were missed--plenty of flavor & the cheese and artichoke hearts gave it plenty of "saltiness" for everyone!
This got rave reviews at Thanksgiving, and multiple requests for the recipe--it was wonderful! The sourdough and artichoke flavors really come through. Easy to prepare though all the chopping took some time; I added a chopped apple but don't think it made a difference. Fresh good quality sourdough is key. One to make throughout the year!
This stuffing is fantastic! One thing to note, is this version of the recipe leaves out step 1 from an earlier version, which says to: Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350Â° oven until toasted golden brown, about 25 minutes. Turn cubes over with a wide spatula occasionally. After 15 minutes, switch pan positions. I can't wait to make it again this Thanksgiving!
This was fantastic. I made it last year for the first time. I had my new Wifes older childern over. As we approached this year I had forgot about this one until her two daughters wanted to know if I was making it again. So consider it done. You gotta make it.
Amazing. Everyone loved this recipe. There were no leftovers. Will make again this year.
This is a MUST at our Thanksgiving table. I actually make two stuffings (one traditional that my mother always made AND this better-than-ever version). It's actually less calories that the butter, butter, butter laden traditional stuffing. I was in a panic that I had misplaced the recipe. Thanks, Sunset, for keeping it live!
I first encountered this recipe in the November 1994 issue of Sunset magazine. My family has been absolutely militant about this stuffing since that time, I have to make it every year for Thanksgiving. For us, there is no other stuffing recipe worthy of notice! And yes, the amounts of the ingredients are a little different, but the ingredients themselves are the same. Thanks so much for this incredible recipe.
It was great! And time consuming. I'd take it to a potluck where it was the only dish I was bringing. It was too much to make this AND the rest of the dinner.
My family and I love this recipe. I added 1# browned low fat Jimmy Dean Pork Sausage and extra artichokes. I also browned the meat, then added the veggies to saute all together. I then mixed everything and it saved a few steps. It's now a household favorite.
I made this stuffing for Christmas dinner and it was the best stuffing I have ever had. It was a lot of work but definitely worth it! Everyone at the table raved about how good it was!
Great recipe! Simple yet tastes very elegant. Wouldn't change a thing. Fragrance while baking will make you salivate!
I loved it but my husband hated it. He only likes the food his ex-wife and daughter cook. I've tried for 7 years to find something I make that pleases him but nothing. I use to be known as a good cook. I think he is afraid of hurting his daughters feelings if he likes something I make. Maybe I'm too sensitive...still hurts that I can't find something he likes. One day I will stop trying.
Delicious, worth all the extra effort for a special occasion. I took this to a dinner party as a side dish and everyone really liked it. Depending on the kind of sourdough you use, it might help to let it sit out and get a bit stale so it doesn't get too soggy later.
This was wonderful! I've already made it twice and everyone just loved it - even the ones who normally don't like stuffing.
Delicious! Next time I'll dry out the bread cubes on a baking sheet - and perhaps use a tad less broth.
I made the stuffing back in 1994 (And still have the recipe)and saw the recipe in the Novemeber issue. My question is that the recipes are different, did any one notice that.
I've made this every year since it was first published and everyone loves it.
I made this the first time I saw it about 10 years ago. It has been a family favorite ever since.